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Gluten Free
Chocolate Soufflé
BAKING INSTRUCTIONS:
Keep frozen until ready to bake.
Place the baking sheet into the oven.
Add 1/4" of water to the baking sheet.
Preheat the oven to 375°F.
Remove the plastic lid from the soufflé.
Place the frozen soufflé on the baking sheet.
Bake for 23-28 minutes or until risen.
Do not open the oven door until soufflé has risen.
Serve immediately.
Refrigerate any uneaten parts after baking.
Consume within 3 days.
INGREDIENTS:
egg whites, sugar, bittersweet chocolate chips (unsweetened chocolate, sugar, cocoa butter,
milk fat, soy lecithin, vanilla), water, heavy cream (milk, cream), unsalted butter (sweet cream, natural flavoring,
unsweetened cocoa powder.
CONTAINS: MILK AND EGGS.
Flourless, Gluten Free.
Baking Instructions
Below please find all the easy to follow cooking instructions
for our various soufflés.
Cheese & Spinach Soufflé
BAKING INSTRUCTIONS:
Keep frozen until ready to bake.
Place the baking sheet into the oven.
Add 1/4" of water to the baking sheet.
Preheat the oven to 400°F.
Remove the plastic lid from the soufflé.
Place the frozen soufflé on the baking sheet.
Bake for 35-40 minutes or until risen and golden brown on top.
Do not open the oven door until soufflé has risen.
Serve immediately.
Refrigerate any uneaten parts after baking.
Consume within 3 days.
INGREDIENTS:
eggs, whole milk, spinach, unsalted butter (sweet cream, natural flavoring), cheddar cheese
(fresh pasteurized milk, cheese cultures, salt, enzymes, annatto), parmesan cheese (whole milk, rennet, salt), all-purpose
flour (bleached wheat flour, malted barley flour, niacin, iron thiamin mononitrate, riboflavin, folic acid), cream of tartar,
sea salt, nutmeg, black pepper, cayenne pepper.
CONTAINS: WHEAT, MILK AND EGGS.
Blueberry -
Butterfly Botanical Liqueur
Soufflé
BAKING INSTRUCTIONS:
Keep frozen until ready to bake.
Place the baking sheet into the oven.
Add 1/4" of water to the baking sheet.
Preheat the oven to 375°F.
Remove the plastic lid from the soufflé.
Place the frozen soufflé on the baking sheet.
Bake for 20-24 minutes or until risen and brown on top.
Do not open the oven door until soufflé has risen.
Serve immediately.
Refrigerate any uneaten parts after baking.
Consume within 3 days.
INGREDIENTS:
half ands half (milk, cream), eggs, blueberries, sugar, water, unsalted butter (sweet cream, natural flavoring), Butterfly Botanical Liqueur, all-purpose flour (bleached whet flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), spices, lemon zest).
CONTAINS: MILK, EGGS AND WHEAT.
Gluten Free
Hazelnut Soufflé
BAKING INSTRUCTIONS:
Keep frozen until ready to bake.
Place the baking sheet into the oven.
Add 1/4" of water to the baking sheet.
Preheat the oven to 375°F.
Remove the plastic lid from the soufflé.
Place the frozen soufflé on the baking sheet.
Bake for 23-28 minutes or until risen and brown on top.
Do not open the oven door until soufflé has risen.
Serve immediately.
Refrigerate any uneaten parts after baking.
Consume within 3 days.
INGREDIENTS:
eggs, hazelnut spread (sugar, palm oil, hazelnuts, skim milk, cocoa, lecithin as an artificial flavor), sugar, cocoa powder, unsalted butter (sweet cream, natural flavoring).
CONTAINS: MILK, EGGS, TREE NUTS AND SOY.
Gluten Free
Strawberry Soufflé
BAKING INSTRUCTIONS:
Keep frozen until ready to bake.
Place the baking sheet into the oven.
Add 1/4" of water to the baking sheet.
Preheat oven to 350°F (177°C).
Remove the plastic lid from the soufflé.
Place the frozen soufflé on the baking sheet.
Bake for 36 to 40 minutes or until risen and golden brown.
Do not open the oven door until soufflé has risen.
Serve immediately.
Refrigerate any uneaten parts after baking.
Consume within 3 days.
INGREDIENTS:
strawberries, egg whites, sugar, vanilla extract
(vanilla bean extractives, water, alcohol).
CONTAINS: EGGS.
Flourless, Gluten Free.
Gluten Free
Vegan Chocolate Soufflé
BAKING INSTRUCTIONS:
Keep frozen until ready to bake.
Place the baking sheet into the oven.
Add 1/4" of water to the baking sheet.
Preheat the oven to 375°F.
Remove the plastic lid from the soufflé.
Place the frozen soufflé on the baking sheet.
Bake for 33 - 37 minutes or until fully risen and settled in the center.
Serve immediately.
Refrigerate any uneaten parts after baking.
Consume within 3 days.
INGREDIENTS:
organic raw cane sugar, water, gluten free baking flour (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum), vegan dark chocolate (unsweetened cocoa, erythritol, inulin, organic soy lecithin, sunflower lecithin, vanilla extract, stevia extract),
baking powder, cocoa powder.
CONTAINS: SOY.
Gluten Free.
Gluten Free
Cappuccino Soufflé
BAKING INSTRUCTIONS:
Keep frozen until ready to bake.
Place the baking sheet into the oven.
Add 1/4" of water to the baking sheet.
Preheat oven to 375° F (190°C).
Remove the plastic lid from the soufflé.
Place the frozen soufflé on the baking sheet.
Bake 18 to 23 minutes or until risen and golden brown on top.
Do not open the oven door until soufflé has risen.
Serve immediately.
Refrigerate any uneaten parts after baking.
Consume within 3 days.
INGREDIENTS:
egg whites, sugar, unsalted butter (sweet cream, natural flavoring), vanilla extract (vanilla bean extractives, water, alcohol),
coffee, cinnamon.
CONTAINS: EGGS.
Flourless, Gluten Free.
Gluten Free
Pumpkin Soufflé
BAKING INSTRUCTIONS:
Keep frozen until ready to bake.
Place the baking sheet into the oven.
Add 1/4" of water to the baking sheet.
Preheat oven to 375° F (190°C).
Remove the plastic lid from the soufflé.
Place the frozen soufflé on the baking sheet.
Bake 23 to 28 minutes or until risen and golden brown on top.
Do not open the oven door until soufflé has risen.
Serve immediately.
Refrigerate any uneaten parts after baking.
Consume within 3 days.
INGREDIENTS:
eggs, pumpkin puree, brown sugar (sugar, molasses), sugar,
spices (cinnamon, nutmeg, allspice).
CONTAINS: EGGS.
Flourless, Gluten Free.
Four Cheese Soufflé
BAKING INSTRUCTIONS:
Keep frozen until ready to bake.
Place the baking sheet into the oven.
Add 1/4" of water to the baking sheet.
Preheat oven to 350° F (177°C).
Remove the plastic lid from the soufflé.
Place the frozen soufflé on the baking sheet.
Bake 35 to 40 minutes or until risen and golden brown on top.
Do not open the oven door until soufflé has risen.
Serve immediately.
Refrigerate any uneaten parts after baking.
Consume within 3 days.
INGREDIENTS: eggs, whole milk, cheeses (pasteurized milk, cheese cultures, salt, enzymes, annatto}, onion, unsalted
butter (sweet cream, natural flavoring), all- purpose flour (bleached wheat flour, malted barley flour, niacin, iron, thiamin
mononitrate, riboflavin, folic acid).
CONTAINS: EGGS, MILK, WHEAT.